Research Article
Rheological Properties of Wheat Flour Dough as Affected by Addition of Whey and Soy Proteins

Citation to this article as recorded by ASCI
Wail-Alomari , Ali K. Alsaed, Malik Hadadin 2012. Utilization of Labneh Whey Lactose Hydrolyzed Syrup in Baking and Confectionery Pak. J. Nutr., 11: 786-793.
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